Ian Timothy Norton

Ian Timothy Norton's AcademicInfluence.com Rankings

Ian Timothy Norton

Sociology

#1845

World Rank

#2069

Historical Rank

sociology Degrees

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Sociology

Ian Timothy Norton's Degrees

PhD Food Science University of California, Davis
Masters Food Science University of California, Davis
Bachelors Food Science University of California, Davis

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Ian Timothy Norton's Published Works

Number of citations in a given year to any of this author's works

Total number of citations to an author for the works they published in a given year. This highlights publication of the most important work(s) by the author

Published Works

The effect of ultrasound treatment on the structural, physical and emulsifying properties of animal and vegetable proteins (2016) (319)
Oral behaviour of food hydrocolloids and emulsions. Part 1. Lubrication and deposition considerations (2003) (318)
Microstructure design in mixed biopolymer composites (2001) (253)
Investigation into the potential ability of Pickering emulsions (food-grade particles) to enhance the oxidative stability of oil-in-water emulsions. (2012) (241)
Mechanism and dynamics of conformational ordering in xanthan polysaccharide. (1984) (233)
Oral behaviour of food hydrocolloids and emulsions. Part 2. Taste and aroma release (2003) (213)
Influence of thermal history on the structural and mechanical properties of agarose gels. (2001) (167)
O/W emulsions stabilised by both low molecular weight surfactants and colloidal particles: The effect of surfactant type and concentration. (2010) (157)
Phospholipids at the Interface: Current Trends and Challenges (2013) (154)
A molecular model for the formation and properties of fluid gels. (1999) (153)
Encapsulation systems for the delivery of hydrophilic nutraceuticals: Food application. (2017) (145)
Gelation behaviour of konjac glucomannan with different molecular weights. (2001) (144)
The effect of ultrasound treatment on the structural, physical and emulsifying properties of dairy proteins (2014) (136)
The effect of interfacial microstructure on the lipid oxidation stability of oil-in-water emulsions. (2011) (132)
Competitive adsorption of surfactants and hydrophilic silica particles at the oil-water interface: interfacial tension and contact angle studies. (2012) (128)
Cross-linking casein micelles by a microbial transglutaminase: influence of cross-links in acid-induced gelation (2000) (128)
Shear-induced anisotropic microstructure in phase-separated biopolymer mixtures (2000) (124)
Mass transfer and nutrient absorption in a simulated model of small intestine. (2010) (123)
Fat-crystal stabilised w/o emulsions for controlled salt release (2010) (120)
Physico-chemical, antimicrobial and antioxidant properties of gelatin-chitosan based films loaded with nanoemulsions encapsulating active compounds (2017) (119)
Comparing droplet breakup for a high-pressure valve homogeniser and a Microfluidizer for the potential production of food-grade nanoemulsions (2013) (117)
Fluid gels, mixed fluid gels and satiety (2006) (116)
A molecular description of the gelation mechanism of konjac mannan. (2000) (116)
Hydrophobins stabilised air-filled emulsions for the food industry (2009) (110)
Formation kinetics and rheology of alginate fluid gels produced by in-situ calcium release (2014) (107)
Thermodynamic incompatibility and microstructure of milk protein/locust bean gum/sucrose systems (1999) (107)
Influence of pectin fine structure on the mechanical properties of calcium-pectin and acid-pectin gels. (2007) (106)
Product/Process integration in food manufacture: Engineering sustained health (2006) (105)
Functional food microstructures for macronutrient release and delivery. (2015) (105)
W1/O/W2 double emulsions stabilised by fat crystals--formulation, stability and salt release. (2010) (104)
Understanding food structuring and breakdown: engineering approaches to obesity (2007) (102)
Applications of ultrasound for the functional modification of proteins and nanoemulsion formation: A review (2017) (99)
Drying of foods using supercritical carbon dioxide — Investigations with carrot (2008) (98)
A molecular description of the gelation mechanism of curdlan. (2002) (92)
Food grade duplex emulsions designed and stabilised with different osmotic pressures. (2010) (91)
Kinetic study of fluid gel formation and viscoelastic response with kappa-carrageenan (2009) (90)
Colloidal aspects of eating (2010) (89)
Phase equilibria and gelation in gelatin/maltodextrin systems — Part II: polymer incompatibility in solution (1993) (89)
Phase equilibria and gelation in gelatin/maltodextrin systems — Part IV: composition-dependence of mixed-gel moduli (1993) (88)
A comparative study on the capacity of a range of food-grade particles to form stable O/W and W/O Pickering emulsions. (2016) (87)
A conceptual model for fluid gel lubrication (2010) (86)
Phase behaviour of pure micellar casein/κ-carrageenan systems in milk salt ultrafiltrate (2000) (86)
Influence of osmotic dehydration pre-treatment on oven drying and freeze drying performance (2017) (85)
Mixed-emulsifier stabilised emulsions: Investigation of the effect of monoolein and hydrophilic silica particle mixtures on the stability against coalescence. (2009) (85)
Shear behaviour of biopolymer suspensions with spheroidal and cylindrical particles (2001) (83)
Fat crystallisation at oil-water interfaces. (2014) (82)
Phase equilibria and gelation in gelatin/maltodextrin systems — Part III: phase separation in mixed gels (1993) (82)
Kappa carrageenan fluid gel material properties. Part 2: Tribology (2013) (82)
Emulsification mechanism and storage instabilities of hydrocarbon-in-water sub-micron emulsions stabilised with Tweens (20 and 80), Brij 96v and sucrose monoesters. (2009) (81)
Phase equilibria and gelation in gelatin/maltodextrin systems — Part I: gelation of individual components (1993) (80)
Role of cations in the conformation of iota and kappa carrageenan (1983) (78)
Interfacial tension in phase-separated gelatin/dextran aqueous mixtures. (2002) (77)
Understanding fluid gel formation and properties (2012) (75)
Whey protein fluid gels for the stabilisation of foams (2016) (74)
Modern biopolymer science : bridging the divide between fundamental treatise and industrial application (2009) (74)
Cross-linking casein micelles by a microbial transglutaminase conditions for formation of transglutaminase-induced gels (2000) (73)
Practical food rheology: an interpretive approach. (2011) (73)
A mathematical model of volatile release in mouth from the dispersion of gelled emulsion particles. (2004) (71)
A calorimetric, NMR and X-ray diffraction study of the melting behavior of tripalmitin and tristearin and their mixing behavior with triolein (1985) (70)
Lyotropic effects of simple anions on the conformation and interactions of kappa-carrageenan (1984) (70)
The influence of phospholipids and food proteins on the size and stability of model sub-micron emulsions (2010) (70)
Priority research questions for the UK food system (2013) (68)
Designing biopolymer fluid gels: A microstructural approach (2014) (67)
Phase Separation Induced by Conformational Ordering of Gelatin in Gelatin/Maltodextrin Mixtures (2001) (66)
Interfacial and foaming characterisation of mixed protein-starch particle systems for food-foam applications (2016) (65)
Designing hydrocolloid based food-ink formulations for extrusion 3D printing (2019) (63)
Lubricating properties of human whole saliva as affected by β-lactoglobulin (2011) (62)
Drying of agar gels using supercritical carbon dioxide (2010) (62)
Calorimetric and chiroptical evidence of aggregate-driven helix formation in carrageenan systems (1980) (61)
Comparison of batch and continuous ultrasonic emulsification processes (2015) (59)
Gelation Behavior of Concentrated Locust Bean Gum Solutions (1998) (59)
Fabrication of sub-micron protein-chitosan electrostatic complexes for encapsulation and pH-Modulated delivery of model hydrophilic active compounds (2016) (58)
The influence of hydrocolloid hydrodynamics on lubrication (2012) (58)
Preparation and characterisation of whey protein fluid gels: The effects of shear and thermal history (2015) (57)
Emulsification: Mechanistic understanding (2013) (57)
Designing food structures for nutrition and health benefits. (2014) (53)
Comparative assessment of the effect of ultrasound treatment on protein functionality pre- and post-emulsification (2015) (52)
Rheology and tribological properties of Ca-alginate fluid gels produced by diffusion-controlled method (2013) (52)
Designer colloids—towards healthy everyday foods? (2010) (50)
Dynamics of cation-induced conformational ordering in solutions of segmented iota carrageenan (1983) (50)
Galactomannan Gelation: A Thermal and Rheological Investigation Analyzed Using the Cascade Model (1999) (48)
Self-structuring foods based on acid-sensitive low and high acyl mixed gellan systems to impact on satiety (2014) (48)
Model discrimination for drying and rehydration kinetics of freeze‐dried tomatoes (2020) (46)
Food-grade Pickering emulsions stabilised with solid lipid particles. (2016) (46)
Development of an in-vitro mouth model to quantify salt release from gels (2011) (44)
Production of water-in-oil nanoemulsions using high pressure homogenisation: A study on droplet break-up (2014) (43)
Equilibrium and dynamic studies of the disorder–order transition of kappa carrageenan (1983) (43)
Modern Biopolymer Science (2009) (43)
Study of cryostructuring of polymer systems. XIX. On the nature of intermolecular links in the cryogels of locust bean gum (2000) (42)
Design and application of water‐in‐oil emulsions for use in lipstick formulations (2011) (41)
Interfacial behaviour of sodium stearoyllactylate (SSL) as an oil-in-water pickering emulsion stabiliser. (2013) (41)
The influence of co-solutes on tribology of agar fluid gels (2015) (39)
Encapsulation stability of duplex emulsions prepared with SPG cross-flow membrane, SPG rotating membrane and rotor-stator techniques—A comparison (2012) (39)
Behaviour of milk protein/polysaccharide systems in high sucrose (1999) (38)
Effect of emulsifiers and fat crystals on shear induced droplet break-up, coalescence and phase inversion (2009) (37)
Processing effects during rotating membrane emulsification (2014) (36)
Influence of gelation on particle shape in sheared biopolymer blends (2001) (35)
Stabilisation of foams by agar gel particles (2017) (34)
3nion-independent conformational ordering in iota-carrageenan: Disorder-order equilibria and dynamics (1985) (32)
Low acyl gellan gum fluid gel formation and their subsequent response with acid to impact on satiety (2015) (32)
Role of gellan gum microstructure in freeze drying and rehydration mechanisms (2018) (32)
Phase separation in mixed biopolymer systems (2003) (31)
Designing colloidal structures for micro and macro nutrient content and release in foods. (2012) (31)
The effect of temperature and composition on the interfacial tension and rheology of separated phases in gelatin/pullulan mixtures (2005) (31)
Kinetic evidence for intramolecular conformational ordering of the extracellular polysaccharide (xanthan) from Xanthomonas campestris (1980) (30)
Development of a new reflectance technique to investigate the mechanism of emulsification (2011) (30)
Optimization of freeze-drying using a Life Cycle Assessment approach: Strawberries' case study (2017) (29)
Comparisons between membranes for use in cross flow membrane emulsification (2013) (29)
Boundary lubrication by sodium salts: a Hofmeister series effect. (2012) (28)
A Turbidimetric Study of Phase Separating Biopolymer Mixtures during Thermal Ramping (2000) (28)
Comparing the viscoelastic properties of gelatin and different concentrations of kappa-carrageenan mixtures for additive manufacturing applications (2019) (28)
Study of cryostructuration of polymer systems. XVIII. Freeze-thaw influence on water-solubilized artificial mixtures of amylopectin and amylose (2000) (28)
NMR relaxometry and rheology of ionic and acid alginate gels. (2010) (28)
Suspensions of air cells with cysteine-rich protein coats: Air-filled emulsions (2011) (27)
A13C-NMR study of the crystal polymorphism and internal mobilities of the triglycerides, tripalmitin and tristearin (1985) (27)
The use of natural antioxidants to combat lipid oxidation in O/W emulsions (2020) (27)
Amorphous nano-curcumin stabilized oil in water emulsion: Physico chemical characterization. (2017) (27)
Modification to the lubrication properties of xanthan gum fluid gels as a result of sunflower oil and triglyceride stabilised water in oil emulsion addition (2016) (26)
Polysaccharide conformations and kinetics (1987) (26)
Study of cryostructuration of polymer systems. XVI. Freeze–thaw‐induced effects in the low concentration systems amylopectin–water (2000) (26)
Microstructural origins of the rheology of fluid gels (2002) (26)
Simultaneous application of ultrasounds and firming agents to improve the quality properties of osmotic + freeze-dried foods (2018) (25)
Lipid Based Nanosystems for Curcumin: Past, Present and Future. (2016) (25)
Investigations of the n.m.r. relaxation of aqueous gels of the carrageenan family and of the effect of ionic content and character (1987) (25)
Effect of sucrose on the phase and flow behaviour of polysaccharide/protein aqueous two-phase systems (2010) (25)
Kinetics of Droplet Growth in Gelatin/Maltodextrin Mixtures Following Thermal Quenching. (2001) (25)
The hydrophobic modification of kappa carrageenan microgel particles for the stabilisation of foams. (2019) (25)
The role of surface active species in the fabrication and functionality of edible solid lipid particles. (2017) (24)
Enhancing expected food intake behaviour, hedonics and sensory characteristics of oil-in-water emulsion systems through microstructural properties, oil droplet size and flavour (2016) (24)
Soft tribology of oil-continuous emulsions (2014) (24)
Effect of processing on the microstructural properties of water-in-cocoa butter emulsions (2014) (24)
Designer colloids in structured food for the future. (2013) (23)
Acidified/basified gellan gum gels: The role of the structure in drying/rehydration mechanisms (2018) (23)
Ultrastructural evidence for intramolecular double stranding in iota-carrageenan. (1993) (23)
Microstructural design to reduce lipid oxidation in oil-inwater emulsions (2011) (23)
Food-grade emulsions prepared by membrane emulsification techniques (2011) (22)
Effect of alcohols on gellan gum gel structure: Bridging the molecular level and the three-dimensional network (2017) (22)
Microstructural design of aerated food systems by soft-solid materials (2017) (22)
The Science and Technology of Fluid Gels (1998) (22)
Emulsifier effects on fat crystallisation (2015) (22)
Crystallisation in water-in-cocoa butter emulsions: Role of the dispersed phase on fat crystallisation and polymorphic transition (2017) (20)
Study of cryostructuration of polymer systems. XXI. Cryotropic gel formation of the water-maltodextrin systems (2002) (20)
Formulation engineering of water in cocoa – Butter emulsion (2014) (20)
Fabrication, characterisation and stability of oil-in-water emulsions stabilised by solid lipid particles: the role of particle characteristics and emulsion microstructure upon Pickering functionality. (2017) (19)
The effect of sugars on agar fluid gels and the stabilisation of their foams (2019) (19)
Preparation and rheological properties of whey protein emulsion fluid gels (2015) (19)
Weighted-average isostrain and isostress model to describe the kinetic evolution of the mechanical properties of a composite gel: Application to the system gelatin:Maltodextrin (2000) (19)
The production, properties and utilisation of fluid gels (2000) (19)
Anion effects on equilibria and kinetics of the disorder–order transition of κ‐carrageenan (1988) (18)
Design and characterization of casein–whey protein suspensions via the pH–temperature-route for application in extrusion-based 3D-Printing (2021) (18)
Modelling the human response to saltiness. (2013) (18)
Stress-induced compaction of concentrated dispersions of gel particles (2000) (17)
Oil-in-water emulsification using confined impinging jets. (2012) (17)
Interfacial tension in aqueous biopolymer-surfactant mixtures. (2008) (17)
Fluid gel lubrication as a function of solvent quality (2013) (17)
Micellar casein gelation at high sucrose content. (2002) (17)
Physical and material properties of an emulsion‐based lipstick produced via a continuous process (2014) (16)
Dynamics of the salt-induced random coil to helix transition in segmented ι-carrageenan (1978) (16)
SPG rotating membrane technique for production of food grade emulsions (2013) (16)
Influence of Ethanol on Emulsions Stabilized by Low Molecular Weight Surfactants (2019) (15)
Development of fat-reduced chocolate by using water-in-cocoa butter emulsions (2019) (14)
Sheared aqueous two-phase biopolymer–surfactant mixtures (2008) (14)
Large deformation mechanical behavior of gelatin–maltodextrin composite gels (2001) (14)
Microbubbles with Protein Coats for Healthy Food: Air Filled Emulsions (2009) (14)
Self-structuring foods based on acid-sensitive mixed biopolymer to impact on satiety (2011) (14)
Investigation of the fabrication and subsequent emulsifying capacity of potato protein isolate/κ-carrageenan electrostatic complexes (2017) (14)
The effects of membrane composition and morphology on the rotating membrane emulsification technique for food grade emulsions (2016) (14)
Microwave-Assisted Nanonization of Poorly Water-Soluble Curcumin (2019) (13)
The impact of Pickering intervention on the stability of W1/O/W2 double emulsions of relevance to foods. (2019) (13)
Process optimisation of rotating membrane emulsification through the study of surfactant dispersions (2015) (13)
Bridging benchtop research and industrial processed foods: Structuring of model food emulsions (2014) (12)
Simulation of endo-PG digest patterns and implications for the determination of pectin fine structure. (2001) (12)
Independent co-delivery of model actives with different degrees of hydrophilicity from oil-in-water and water-in-oil emulsions stabilised by solid lipid particles via a Pickering mechanism: a-proof-of-principle study. (2020) (12)
Pickering particle and emulsifier co-stabilised emulsions produced via rotating membrane emulsification (2019) (12)
The Neuronal Encoding of Oral Fat by the Coefficient of Sliding Friction in the Cerebral Cortex and Amygdala (2018) (12)
W/O/W Emulsions Stabilized by Fat Crystals - Their Formulation, Stability and Ability to Retain Salt (2011) (12)
Mechanical properties of gelatin-rich micro-particles (2008) (12)
The chelation of colonic luminal iron by a unique sodium alginate for the improvement of gastrointestinal health. (2016) (12)
Kinetic evidence consistent with double helix formation in K-carrageenan solutions (1979) (11)
Application of conductivity studies and polyelectrolyte theory to the conformation and order-disorder transition of xanthan polysaccharide (1987) (11)
Fabrication and Utilization of Bifunctional Protein/Polysaccharide Coprecipitates for the Independent Codelivery of Two Model Actives from Simple Oil-in-Water Emulsions. (2018) (11)
Specialty oils and fats in margarines and low-fat spreads (2015) (11)
Effect of process conditions, and component concentrations on the viscosity of κ-carrageenan and pregelatinised cross-linked waxy maize starch mixed fluid gels (2014) (11)
Swelling of high acyl gellan gum hydrogel: Characterization of network strengthening and slower release. (2021) (11)
Mechanical properties of starch-filled alginate gel particles. (2020) (10)
Characterisation of deep-fried batter and breaded coatings (2018) (10)
Effect of Processing on Biopolymer Interactions (2009) (9)
PHASE SEPARATION IN MIXED CARRAGEENAN SYSTEMS (2000) (9)
Application of hydrocolloids in frozen sauces (1995) (9)
Development of tribology equipment to study dynamic processes (2013) (9)
Factors controlling the phase inversion of oil-in-water emulsions (1996) (9)
Interaction of Mannitol and Sucrose with Gellan Gum in Freeze-Dried Gel Systems (2018) (9)
Effect of high cooling and shear rate on the microstructural development of hybrid systems containing diacylglycerols and triacylglycerols of palm origin (2019) (8)
Morphology and shear viscosity of aqueous two-phase biopolymer-surfactant mixtures (2007) (8)
Role of the Drying Technique on the Low-Acyl Gellan Gum Gel Structure: Molecular and Macroscopic Investigations (2018) (8)
The use of antioxidant rutin hydrate Pickering particles to combat lipid oxidation in O/W emulsions (2020) (7)
Novel Ultrasonic Emulsification Technologies (2016) (7)
Emulsion Behaviour of Non-Gelled Biopolymer Mixtures (2004) (7)
Formulation Engineering of Foods (2013) (6)
Emulsifiers of Pickering-like characteristics at fluid interfaces: Impact on oil-in-water emulsion stability and interfacial transfer rate kinetics for the release of a hydrophobic model active (2020) (6)
Practical food rheology (2011) (6)
Rheological Control and Understanding Necessary to Formulate Healthy Everyday Foods (2010) (6)
Material properties of cocoa butter emulsions: Effect of dispersed phase droplet size and compression speed on mechanical response (2019) (6)
Understanding and predicting sensory crispness of deep‐fried battered and breaded coatings (2019) (6)
Production of Oil-in-Water Emulsions with Varying Dispersed-Phase Content using Confined Impinging Jet Mixers (2019) (5)
The influence of a mixed anionic system on the aggregation behaviour of agarose (2001) (5)
A flow velocity dependence of dynamic surface tension in Plateau borders of foam. (2020) (5)
Surface rheological measurements of isolated food foam systems (2019) (5)
Design of Colloidal Foods for Healthier Diets (2014) (4)
Measuring the impact of channel length on liquid flow through an ideal Plateau border and node system. (2019) (4)
Structural characterization of interpenetrating network formation of high acyl gellan and maltodextrin gels (2021) (4)
High molecular weight food additives: where are we going? (1994) (4)
Dual stimuli-sensitive carrageenan-based formulation for additive manufacturing. (2021) (4)
Tribology measurement and analysis: applications to food microstructures. (2013) (4)
Protein Stabilised Submicron Emulsions (2014) (4)
Morphology control in disperse biopolymer mixtures with at least one gelling component (2002) (4)
Formation of Pickering and mixed emulsifier systems stabilised O/W emulsions via Confined Impinging Jets processing (2020) (4)
Food Colloids and Emulsions (2016) (4)
The influence of interfacial mechanical behaviour upon deformation and fracture of composite biopolymer gels (2000) (3)
EFFECT OF SUCROSE ON MILK PROTEIN, LBG AND THEIR INTERACTIONS (2000) (3)
Modelling of Physical Processes in the Small Intestine (2009) (3)
Bridging the divide between fundamental treatise and industrial application (2009) (3)
Thermoreversible gels – Optimisation of processing parameters in fused Deposition Modelling (2021) (3)
Interfacial Adhesion of Biopolymer Gels Measured using the Peel Test. (2000) (3)
The acoustics of friction and microstructure of model and apparel fabrics (2014) (3)
On the Lubricating behaviour of Kappa Carrageenan Gelled Networks (2012) (3)
MECHANICAL PROPERTIES OF MODEL COMPOSITES PRODUCED FROM FOOD BIOPOLYMERS: INFLUENCE OF BIOPOLYMER-BIOPOLYMER INTERFACIAL PROPERTIES (2000) (3)
Continuous, High-Throughput, Flash-Synthesis of Submicron Food Emulsions Using a Confined Impinging Jet Mixer: Effect of In Situ Turbulence, Sonication and Small Surfactants (2017) (3)
Rheological study and a phase diagram on mixture of corn starch and konjac glucomannan (2000) (3)
CHAPTER 10:Particle-Stabilized Food Emulsions (2014) (3)
O/W emulsions stabilised by solid lipid particles: Understanding how the particles’ Pickering functionality can be retained post their dehydration and subsequent rehydration (2020) (3)
Salt Reduction in Food (2013) (2)
Design of a Cost‐Reduced Flexible Plant for Supercritical Fluid‐Assisted Applications (2018) (2)
Stabilisation of Foams By Whey Protein Gel Particles (2014) (2)
Effect of sugars on the phase behaviour , flow and interfacial properties of protein / polysaccharide aqueous two-phase systems (2011) (2)
Imaging of dairy emulsions via a novel approach of transmission electron cryogenic microscopy using beam exposure (2020) (2)
Formulation Engineering of Food Emulsions (2013) (2)
Immiscible Liquid–Liquid Mixing (2009) (2)
The Role of Hydrocolloids in the Formulation of Healthy Foods (2008) (2)
Release of glucose and maltodextrin DE 2 from gellan gum gels and the impacts of gel structure (2022) (1)
Preparation and characterisation of whey protein fluid gels (2015) (1)
Rheological-Microstructure Investigations of Biopolymer Mixtures with ‘Emulsion’ Character (1998) (1)
Water-in-oil dispersion and production of the dispersion (1990) (1)
Effect of temperature and hydrodynamic conditions on structure and drop size in a phase-separated gelatin + dextran system (2003) (1)
Phase Equilibria and Rheological Behaviour of Polysaccharide Aqueous Solutions with Sugar (2009) (1)
Plasticized edible dispersion. (1988) (0)
Liquid based composition containing gelling polysaccharide capable of forming reversible gel and its preparation (1989) (0)
EPSRC Centre for Innovative Manufacturing in Food (2018) (0)
Measurement Techniques Applicable to the Investigation of Emulsion Formation during Processing (2013) (0)
Interfacial Behaviour of SSL as an Oil-In-Water Emulsion Pickering Stabiliser (2013) (0)
A process for preparing an edible plastified dispersion (1988) (0)
A frozen aerated confection (2000) (0)
Preparations icy and airy (2000) (0)
Design data for the 3D printer modification to print gels and pastes and the corresponding firmware (2021) (0)
The water-in-oil emulsion and process for preparing such an emulsion (1991) (0)
Microstructural engineering of ice cream. (2010) (0)
Dispersion plastique comestible (1988) (0)
Dynamic experimentation on the confocal laser scanning microscope: application to soft-solid, composite food materials. (2001) (0)
Water-in-oil dispersion, Science foerfarande Foer framstaellning of a saodan dispersion. (1990) (0)
Introduction to Food Formulation Engineering (2013) (0)
16. Flow‐induced Structuring of Biopolymer Mixtures (1998) (0)
Birmingham The use of natural antioxidants to combat lipid oxidation in O/W emulsions (2020) (0)
Food and beverage additives (2013) (0)
University of Birmingham Role of the drying technique on the low-acyl gellan gum gel structure (2018) (0)
sauce or soup liquid (1995) (0)
Large scale deformation behaviour of model composites produced from biopolymer gels (2004) (0)
Corrigendum to design data for the 3D printer modification to print gels and pastes and the corresponding firmware (2021) (0)
University of Birmingham Model discrimination for drying and rehydration kinetics of freezedried tomatoes (2019) (0)
Effect of processing and formulation on the microstructural properties of water-in-cocoa butter emulsions (2013) (0)
University of Birmingham O/W emulsions stabilised by solid lipid particles (2020) (0)
Priority research questions for the UK food system (2013) (0)
University of Birmingham Emulsifiers of Pickering-like characteristics at fluid interfaces (2020) (0)
THE RHEOLOGY OF FIBRE SUSPENSION — A POTENTIAL MECHANISM OF MICROSTRUCTURE CHANGES INDUCED BY STRESS CONTROLLED EXPERIMENTS (2000) (0)
Emulsions, water continuous based on polysaccharides (1993) (0)
Chapter 3. Food Structure Development in Emulsion Systems (2019) (0)
low-fat food emulsions with controlled release of aroma and procedure for them. (1999) (0)
A composition comprising dietary fibers (2002) (0)
Water-in-oil dispersion and methods for their preparation. (1990) (0)
Formulation Engineering of Foods Formulation Engineering of Foods (2013) (0)
An edible spread (1992) (0)
Carrageenan-containing aqueous gel. (1987) (0)
Sauce salade fluide (1995) (0)
A flowable composition. (1990) (0)
Enzymic Crosslinking for producing casein gels (2001) (0)
University of Birmingham Freeze-dried gellan gum gels as vitamin delivery systems (2020) (0)
Understanding the mechanical performance of raw and cooked potato cells. (2021) (0)
Water-in-oil-dispersion and process for their manufacture. (1990) (0)
Low-fat foods-emulsions with controlled release of odoriferous substances and methods for manufacturing the same (1999) (0)
Modelling of In-Mouth Perception the Case of Sodium (2011) (0)
Process for preparing a gelled food product. (2003) (0)
University of Birmingham Fabrication and utilisation of bi-functional protein/polysaccharide co-precipitates for the independent co-delivery of two model actives from simple oil-in-water emulsions (2018) (0)
University of Birmingham Processing effects during rotating membrane emulsification (2014) (0)
#,A 13C-NMR Study of the Cwstol Polymorphism ond Internol Mobilities of the friglycerides, lripalmifin ond )'risteorin (1985) (0)
With the spoon edible, angesauerte, low-fat, non-dairy cream. (1992) (0)

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Ian Timothy Norton is affiliated with the following schools: